Gennaro Contaldo in Malta - Lamb Stew

Gennaro Contaldo in Malta - Lamb Stew
 
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Ingredients

Ingredients
Method
 
  • Serves 4-6
  • 1 x 1kg lamb shoulder, cut into 4cm chunks
  • sea salt and freshly ground black pepper
  • olive oil
  • 5 anchovy fillets in oil
  • 1 carrot, trimmed
  • 1 stick of celery, trimmed
  • 2 medium onions, peeled
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a small bunch of fresh thyme
  • 250ml white wine
  • 2 teaspoons white wine vinegar
  • 500g potatoes, scrubbed clean
  • 200g ripe baby plum tomatoes
  • optional: 250ml hot vegetable stock, preferably organic
  • 250g fresh peas
Season the lamb well with salt and pepper, then set aside. Place a large casserole pan over a medium heat with a splash of olive oil and the anchovies. Cook for 2 to 3 minutes, or until melted, stirring continuously, then add the lamb and cook for a further few minutes, or until browned and sealed all over, stirring often.
Meanwhile, roughly chop the carrot, celery and onions, then add to the pan and cook for a further 10 minutes, or until softened, stirring occasionally. Peel and crush the garlic with the palm of your hand and halve the chilli, then add to the pan with the thyme sprigs and wine. Turn the heat up to high and allow the liquid to boil and bubble away until reduced by half, then reduce the heat to low, add the vinegar and cook with the lid on for 20 minutes.
Meanwhile, chop the potatoes into 3cm chunks. Add to the pan with the whole plum tomatoes and hot stock or water. Cook for 35 to 40 minutes, or until the meat is tender and the stew has thickened and reduced. Stir in the peas with a good splash of water and cook for a further few minutes, then serve with a wedge of rustic bread to mop up the juices. Fantastic!
To view Gennaros Food Tube video for this clip, please click on the link below
http://goo.gl/EfR0ng

Gennaro Contaldo in Malta - Lamb Stew

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alt

This recipe was uploaded by FoodTube

 
 

Method


Season the lamb well with salt and pepper, then set aside. Place a large casserole pan over a medium heat with a splash of olive oil and the anchovies. Cook for 2 to 3 minutes, or until melted, stirring continuously, then add the lamb and cook for a further few minutes, or until browned and sealed all over, stirring often.
Meanwhile, roughly chop the carrot, celery and onions, then add to the pan and cook for a further 10 minutes, or until softened, stirring occasionally. Peel and crush the garlic with the palm of your hand and halve the chilli, then add to the pan with the thyme sprigs and wine. Turn the heat up to high and allow the liquid to boil and bubble away until reduced by half, then reduce the heat to low, add the vinegar and cook with the lid on for 20 minutes.
Meanwhile, chop the potatoes into 3cm chunks. Add to the pan with the whole plum tomatoes and hot stock or water. Cook for 35 to 40 minutes, or until the meat is tender and the stew has thickened and reduced. Stir in the peas with a good splash of water and cook for a further few minutes, then serve with a wedge of rustic bread to mop up the juices. Fantastic!
To view Gennaros Food Tube video for this clip, please click on the link below
http://goo.gl/EfR0ng
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